Description

Deep Crimson Beauty, Romance in Every Leaf

Cimarron is the romaine that refuses to be ordinary. Tall, upright heads (8–10 inches) rise from the garden in shades of deep burgundy and wine-red, fading inward through crimson and rose toward a lighter heart. The leaves are crisp and sturdy with a clean, fresh flavour, touched with a subtle sweetness and a whisper of earthiness that makes every bite feel a little more complex and memorable.

Its name carries a wild-hearted spirit. “Cimarrón,” a Spanish word for the untamed and free, suits this lettuce perfectly: bold in colour, confident in form, and impossible to ignore. Grown and selected for rich red pigment and classic romaine crunch. Cimarron brings Mediterranean drama to Canadian beds, especially in cool weather, when the colour deepens and the heads turn truly luminous.

Why Grow Cimarron?

• Striking colour: Deep burgundy outer leaves with a crimson-to-rose gradient
• Classic romaine structure: Upright, cylindrical heads (8–10″) with a compact base
• Crisp, sturdy texture: Holds up beautifully to dressings and toppings
• Clean flavour with depth: Fresh, subtly sweet, with gentle earthiness
• Cool-weather standout: Colour is most vibrant in spring and fall
• Space-efficient: Great for intensive plantings and raised beds
• Relatively slow to bolt: Longer harvest window than many lettuces

Growing Instructions

Days to Maturity: 60–70 days from transplant (add 4–6 weeks for seed starting)

When to Plant:

• Start indoors 4–6 weeks before last frost, or
• Direct sow 2–3 weeks before last frost
• Succession sow for extended harvests

Sowing: Lettuce seeds need light to germinate. Sow on the surface of moist mix (or barely cover). Keep evenly moist. Germination is typically 5–10 days.

Spacing: Transplant or thin to 8–10 inches apart.

Sun: Full sun to partial shade. Full sun helps deepen red colour; afternoon shade helps in hot spells.

Soil: Well-drained soil enriched with compost.

Water: Consistent moisture is key for crisp, sweet heads. Mulch helps keep soil cool and evenly moist.

Feeding: Light to moderate feeder. Use a balanced fertilizer every 2–3 weeks or a slow-release fertilizer at planting.

Harvest: Cut whole heads at soil level when firm and well formed. Harvest in the morning for the crispest leaves. If you leave the base intact, you may get smaller side shoots.

Culinary Notes

Cimarron is made for salads that look as good as they taste.

• Composed salads: Deep red leaves create instant drama on the plate
• Wedge-style salads: Halve lengthwise to reveal the colour gradient
• Mixed greens: Pair with pale lettuces for striking contrast
• With vinaigrettes: Especially good with balsamic or red wine vinaigrette
• With soft cheeses & nuts: Goat cheese, walnuts, and seeds: Cimarron loves rich companions
• Grilled or braised: Brief heat softens the outer leaves and deepens the colour

Canadian Climate Notes

Cimarron thrives in cool weather, making it ideal for Canadian spring and fall gardens.

• Spring: Start early for early-summer harvests
• Summer: More bolt-resistant than many lettuces; provide afternoon shade in heat
• Fall: Often the best crop—cool nights deepen colour and sharpen crunch

Hardiness Zones

3–11 (grown as a cool-season annual; best below 24°C / 75°F)

Seed Saving

Lettuce is largely self-pollinating (typically under 1% cross-pollination), making it excellent for seed saving.

• Let plants bolt and flower
• When seed heads dry, cut stalks and finish drying in a paper bag
• Thresh to release seed; store cool and dry

Seed viability: 3–5 years